Name: Kabocha and Pork Stew
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Cooking sherry - 2 tablespoons; Cornstarch - 2 tablespoons; Soy sauce (Optional) - 1 tablespoon; Baking soda - ⅓ teaspoon; Salt to taste - ⅓ teaspoon; Fatty ground pork - 1 pound; Unpeeled kabocha squash - halved, stemmed, and seeded - 1 (3 pound); Olive oil - 3 tablespoons; Green onions, white part only, cut into 1/2-inch pieces - 4; Garlic, crushed, or more to taste - 4 cloves; Ground black pepper, divided - 1 teaspoon; Yellow curry powder, or more to taste - 1 teaspoon; Boiling water, or as needed - 2 cups; Soy sauce, or more to taste (Optional) - 3 tablespoons; Fish sauce, or more to taste - 2 tablespoons; Dark soy sauce (Optional) - 1 tablespoon; Steak sauce (such as A1®) (Optional) - 1 tablespoon; Oyster sauce, or more to taste - 2 teaspoons; Sweet onion, cut into 1/2-inch squares - 1; Szechuan chile powder - 1 teaspoon

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Kabocha and Pork Stew

1. Cooking sherry - 2 tablespoons

2. Cornstarch - 2 tablespoons

3. Soy sauce (Optional) - 1 tablespoon

4. Baking soda - ⅓ teaspoon

5. Salt to taste - ⅓ teaspoon

6. Fatty ground pork - 1 pound

7. Unpeeled kabocha squash - halved, stemmed, and seeded - 1 (3 pound)

8. Olive oil - 3 tablespoons

9. Green onions, white part only, cut into 1/2-inch pieces - 4

10. Garlic, crushed, or more to taste - 4 cloves

11. Ground black pepper, divided - 1 teaspoon

12. Yellow curry powder, or more to taste - 1 teaspoon

13. Boiling water, or as needed - 2 cups

14. Soy sauce, or more to taste (Optional) - 3 tablespoons

15. Fish sauce, or more to taste - 2 tablespoons

16. Dark soy sauce (Optional) - 1 tablespoon

17. Steak sauce (such as A1®) (Optional) - 1 tablespoon

18. Oyster sauce, or more to taste - 2 teaspoons

19. Sweet onion, cut into 1/2-inch squares - 1

20. Szechuan chile powder - 1 teaspoon

How to cook deliciously - Kabocha and Pork Stew

1. Stage

Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.

2. Stage

Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.

3. Stage

Place pork and marinade in a large wok over high heat; cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.

4. Stage

Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil; cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.

5. Stage

Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.